Black Russian Cake

By stancec44

Ingredients

• Cake***
• 1 package dark-chocolate cake mix (dark chocolate fudge w/o pudding mix)
• 1 cup vegetable oil
• 1 (3-ounce) package instant chocolate pudding
• 4 eggs
• 3/4 cup strong coffee
• 1/2 cup creme de cacao
• 1/4 cup Kahlua
• Topping***
• 1 cup confectioners' sugar, sifted
• 2 tablespoons strong coffee
• 2 tablespoons Kahlua
• 2 tablespoons creme de cacao

Preparation

Step 1

For the cake, combine the cake mix, oil, pudding mix, eggs, coffee,
creme de cacao, and Kahlua in a large bowl. Beat for 4 minutes until
quite smooth. Pour into a greased and flowered (use powdered coaco for
better taste and appearance instead of flour) bundt pan until
three-fourths full.

(Save any remaining batter for cupcakes or to simply eat on the spot.)

Bake 45 to 50 minutes at 350 degrees. Remove from the pan and invert
onto a serving plate. Punch holes throughout the cake with a skewer or
ice pick. Prepare the topping by combining the confectioners' sugar,
coffee, Kahlua, and creme de cacao. Mix well and spoon over the warm cake.